Creamy, comforting, and packed with flavor, Baked Chicken Cutlet Alfredo is the kind of meal your family will ask for again and again.
It’s the perfect dinner for busy weeknights or relaxed weekends. Made with simple ingredients and easy prep, it brings all the flavor of a restaurant meal right to your table.
Explore even more delicious ideas by checking out all of our Chicken Cutlet Recipes—you’re sure to find a new family favorite!
This recipe is a lifesaver on those hectic days when you need a satisfying meal without a lot of fuss.
Just serve the baked chicken cutlets over your favorite pasta, add a simple tossed salad or steamed veggie, and dinner is on the table in no time.
Looking for more Baked Chicken Cutlet Recipes? Try my Chicken Cutlet Mayonnaise Recipe or my Hasselback Caprese Chicken. Yum!
Table of Contents
- Recipe Tips for Baked Chicken Cutlet Alfredo
- Kitchen Tool Spotlight
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Recipe FAQ's
- How to Store, Freeze and Reheat
- More Recipes You'll Love!
- Love FAST Chicken Recipes for Dinner?
- 📖 Recipe Card
- Food Safety Tips
- 💬 Comments
Recipe Tips for Baked Chicken Cutlet Alfredo
Pound the Chicken Evenly - Make sure your chicken cutlets are an even thickness so they cook evenly and brown nicely in the pan.
Don't Skip the Browning Step - Lightly browning the chicken in a frying pan adds flavor and helps seal in moisture before baking.
Use a Hot Pan - Preheat your skillet so the chicken gets a nice golden crust without overcooking the inside.
Let the Alfredo Sauce Simmer First - When making homemade Alfredo sauce, let it simmer just until slightly thickened before pouring over the chicken—it’ll finish thickening in the oven.
Make It a Meal - Round out the dish with a side salad or steamed broccoli for a complete, balanced dinner.
Kitchen Tool Spotlight
Baking Dish for Oven Casserole Dishes Bakeware Set With Ramekin Ceramic Lasagna Pan 9×12.8 Inch Large Deep Baking Dishes Rectangular Non-Stick Baking Pans for Kitchen Baking and Roasting Turquoise
Whisks for Cooking, 3 Pack Stainless Steel Whisk for Blending, Whisking, Beating and Stirring, Enhanced Version Balloon Wire Whisk Set, 8OXO Good Grips Etched Coarse Grater, OrangeX Home Rotary Cheese Grater for Kitchen, Shredder with 3 Interchangeable Blades, Rotary Grater with Handle and Strong Suction Base, for Vegetables, Fruit, Nuts, Easy to Use and Clean, Blue
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
- Instead of chicken breasts, use boneless, skinless chicken thighs.
- Swap in jarred Alfredo sauce for a quicker prep or use cream cheese + milk + Parmesan as a shortcut version.
- Substitute the heavy cream with half-and-half or whole milk for a lighter sauce (just know it may be slightly thinner).
- Stir in steamed broccoli, peas, spinach, or sautéed mushrooms to boost veggies and make it a one-dish meal.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Season the chicken with salt and pepper, dredge in flour, then beaten eggs, and finally in a mixture of breadcrumbs and Parmesan cheese.
Step 2: Cook the chicken for 3-4 minutes on each side in the olive oil over medium-high heat.
Step 3: Prepare the sauce by sautéing the garlic in melted butter, then add the heavy cream and let it simmer 2-3 minutes before adding the Parmesan, salt, and pepper.
Step 4: Stir until the Alfredo sauce thickens.
Step 5: Add the pan fried breaded chicken breasts to a baking dish.
Step 6: Divide the Alfredo sauce evenly over each of the chicken breasts.
Baking Instructions
Step 7: Sprinkle shredded mozzarella on top of each chicken breast.
Step 8: Bake at 375°F for 20-25 minutes until the chicken is cooked through.
Step 9: Garnish with fresh basil leaves before serving.
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
To make Alfredo sauce creamier, use heavy cream and stir in a bit of cream cheese for extra richness. Simmer gently and finish with freshly grated Parmesan for a smooth, velvety texture.
Yes! You can brown the chicken and prepare the Alfredo sauce in advance, then assemble everything in the casserole dish and refrigerate until ready to bake. Just add a few extra minutes to the baking time if you're starting from cold.
How to Store, Freeze and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezer: Freeze the fully cooked dish in a freezer-safe container for up to 2 months. For best results, freeze without the pasta and prepare fresh noodles when ready to serve.
Thaw and Reheat: Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the oven at 350°F, covered with foil, until heated through. Add a bit of cream or milk if the sauce thickens too much.
More Recipes You'll Love!
Check out my other recipe for Chicken Cutlet Parmesan with Spaghetti. Or you might like this recipe for Spicy Cajun Chicken Fettuccine Alfredo.
Love FAST Chicken Recipes for Dinner?
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📖 Recipe Card
Baked Chicken Cutlet Alfredo
Ingredients
Equipment
Video
Method
- Preheat the oven to 375°F.
- Season the chicken breasts with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- Dredge each chicken breast in flour, then dip into the beaten eggs, and coat with the breadcrumb-Parmesan mixture, pressing gently to adhere. Repeat with all chicken breasts.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown. Transfer them to a baking dish.
- In the same skillet or a sauce pan, prepare the Alfredo sauce. Melt butter and sauté minced garlic until fragrant. Pour in heavy cream and let it simmer for 2-3 minutes. Add grated Parmesan cheese, stirring until the sauce thickens. Season with salt and pepper.
- Spoon the Alfredo sauce over each chicken breast, dividing it evenly. Sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
- Once done, garnish with fresh basil leaves before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Food Safety Tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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